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Chicken Breasts Stuffed with Fontina Cheese and Spinach


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  • SAUCE-
  • 10 tablespoons dry white wine
  • 6 tablespoons whipping cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 1/8 teaspoon ground white pepper
  • 4 boneless skinless chicken breast halves
  • 2 teaspoons plus 2 tablespoons olive oil
  • 2 teaspoons olive oil
  • 1 1/3 cups grated fontina cheese (5 oz.)
  • 12 fresh spinach leaves
  • 6 tablespoons unsalted butter, cut into pieces


Servings 4


Step 1

Combine white wine, whipping cream, fresh lemon juice, vinegar, chopped shallot, and white pepper in a heavy medium saucepan. Boil until reduced to a 1/4 cup, about 8 minutes.

Pound each chicken breast between sheets of waxed paper to a 7x4-inch rectangle. Place smooth side down on work surface. Rub 1/2 teaspoon olive oil and 1/2 teaspoon minced garlic over each chicken breast. Sprinkle each with 1/3 cup Fontina cheese, overlapping if necessary. Start at 1 sort side, tighly roll up chicken jelly roll style. Tie with string. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Prheat oven to 350 degrees. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Season rolls with salt and pepper. Add the rolls tothe skillet and brown well on all sides, about 10 minutes. Transfer skillet to oven and bake until chicken is cooked through, about 15 minutes. Transfer chicken to plate and cool 5 minutes.

Bring sauce to a simmer, Add butter 1 piece at a time, whisking just until butter melts and sauce is smooth. Spoon sauce onto plates. Cut string off chicken. Cut chicken crosswise in 1/2-inch thick slices and serve.


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